Green goddess chicken and chickpea salad
18 min · 45 g protein · 392 cals / serving
Shredded chicken, quick-pickled chickpeas and red onion over a crunchy base of coleslaw mix and cucumber, with toasted sunflower seeds and a bright green herb dressing of Greek yogurt, parsley, basil, chives and lemon. No cooking, no lettuce to wilt, and the dressing rides along in its own jar.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 small red onion, finely chopped
- 2 tbsp red wine vinegar
- a pinch salt
Green goddess dressing
- 3/4 cup + 1 tbsp nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 1 cup leaves fresh parsley
- 1/2 cup leaves fresh basil
- 1/4 cup chopped fresh chives
- 2 tbsp lemon juice
- 1 clove garlic
- 2 fillets anchovies, or 1 tsp anchovy paste (optional)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp water
- 1 (14 oz) bag coleslaw mix cabbage, or finely shredded cabbage and carrot
- 1 small cucumber, diced
- 3 cups shredded chicken breast, cooked chicken breast: the breast meat of 1 large rotisserie chicken bought today, skin removed, or 2 poached breasts
- 3 green onions, sliced
To pack apart
- 3 tbsp sunflower seeds, roasted
Steps
- Stir the chickpeas, red onion, vinegar and a pinch of salt together in a large bowl and leave them while you make the dressing; the onion turns pink and mild.
- Blend the yogurt, mayonnaise, parsley, basil, chives, lemon juice, garlic, anchovies, salt, pepper and water with a stick blender or in a small blender until smooth and bright green. Spoon into four small jars.
- Add the coleslaw mix, cucumber, chicken and green onions to the chickpeas and toss.
- Divide among four containers. Keep the dressing apart until you eat so the slaw stays crunchy, and pack the sunflower seeds in a twist of paper or a small pot to scatter over at lunch so they stay crisp. With a chicken bought or cooked the same day, the salad keeps 4 days in the fridge.
Good to know
No rotisserie chicken?
Poach 1 1/4 lb of chicken breast in simmering salted water for 12–15 minutes, until 165°F inside, then shred it with two forks. That adds about 15 minutes, so do it the evening before.
Can I leave out the anchovies?
Yes, at about the same score. They give the classic savoury depth without tasting fishy; without them, add an extra pinch of salt and a squeeze more lemon.
Per
- Calories
- 91
- Protein
- (48%)
- 10 g
- Fat
- (28%)
- 3 g
- Carbohydrates
- (25%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 148 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1568 kcal goes into the pot and 1722 g of ingredients comes out as about 1720 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.